Parboil rice, drain and keep aside for a few hours.
Season and boil chicken pieces in 2 cups water.
Remove meat and shred it.
Crush bones and boil again to get 1/2 cup stock.
Strain stock and add cornflour, sugar, seasoning, soya sauce and 1 tbs oil to it.
Trim and chop spring onions, onion and ginger-garlic.
Slice capsicum and carrot into fine strips, boil peas.
Take a wide pan or skillet and heat remaining oil.
Fry ginger-garlic and both onions for 2 mins.
Add cold rice and fry, stirring continuously, until grains are warmed and separate.
Make a well in the centre and add vegetables and chopped parsley leaves and fry.
Add stock mixture, mix all ingredients, cover and cook for a few minutes.
Beat eggs with a tbs of water and seasoning, heat ghee and make two thin omelettes.
Roll and cut into fine strips.
Serve fried rice, garnished with omelette strips and some parsley leaves.
Serve with a sweet and sour sauce and chillies-in-vinegar.